Pot Pie

This recipe is from Durham. It is really a steamed meat pudding but is always known locally as “Pot Pie”, although it is entirely different from Mutton Pot Pie. It was a dish for the day after a pig had been killed.


  • lb (¾ kg) lean pork, from top of hand or leg
  • 2 pig’s kidneys
  • 4 slices streaky bacon
  • 1 lb (½ kg) suet crust
  • 2 tablespoons seasoned flour
  • ½ lb (240 g) mushrooms, sliced (these were only added when in season)
  • 2 cups (4.5 dl) stock (stock cube will do)
  • Butter
  • Salt and pepper


Remove all skin and fat from the pork and cut the meat into ½ inch (1cm) cubes. Skin and core the kidneys and cut in the same way. Cut each bacon slice into 6 pieces.

Grease a pudding bowl with butter and line with the suet crust about ¼ inch (0.5 cm) thick, reserving a piece for the lid.

Mix all the meats together and roll them in the seasoned flour. Put the meat into the pudding bowl, add the mushrooms and fill up almost to the top of the meat with the stock. Dampen the edge of the pastry, cover with the lid and press firmly to seal. Cover the top with foil, turning it in over the edge of the bowl. Put a plate or saucer on top of the foil and stand the bowl in a large saucepan. Add water to come halfway up the sides of the bowl.

Bring the water to the boil, cover the pan and steam for 3 hours, adding a little more boiling water from time to time.